Development of a fermented dairy dressing made of chili peppers with the addition of Antioquian “quesito” whey-Reference-Cited by-同舟云学术

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Development of a fermented dairy dressing made of chili peppers with the addition of Antioquian “quesito” whey

Published:2023-06 Issue: Volume:32 Page:100691
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Gaviria Laura Jaramillo^ORCID,Zuleta Mónica María Durango^ORCID,Castaño Iván Alonso Celis^ORCID,Osorio Eddy Yhomara Rúa^ORCID

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference29 articles.

1. Effect of process variables on acidification kinetics, viability, and syneresis of Colombian coastal whey;Acevedo;Technol. Inf.,2010

2. Design of a whey-based by-product at the Belén dairy factory;Amezquita;Pontificia Universidad Javeriana Repository,2018

3. 942.15 Acidity (Titratable),1990

4. 966.23-C Microbiological Methods,2000

5. 966.24 Coliform Group and Escherichia coli,2002

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comparative analysis of twin-screw pressing and blending methods for walnut oleosome extraction: Yield, physical stability, and functionalities;Journal of Food Engineering;2025-02

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